Soft and well cooked chicken dipped in mild spices and lots of coconut milk; it is the perfect combination with the authentic Kerala breads.
Ingredients
1 kg chicken
2 dsp coriander powder
1 dsp peppercorns lightly crushed
1 cup onion, sliced long and thin
½ tsp turmeric powder
1½ tsp fennel seeds
1 tsp ginger, sliced long and thin
5 garlic pods
A few sprigs of curry leaves
4-5 green chillies, slit
1 tomato, diced
3 pods cardamom
¼ tsp cloves
1 one inch piece cinnamon
¼ cup oil
1 cup thick coconut milk
2 cups thin coconut milk
Preparation
Dry grind coriander powder, fennel seeds, cinnamon and turmeric powder together to a fine powder
In a pan, pour oil
Drop in the peppercorns once the oil is hot
Add the sliced onion
Follow it up with ginger, garlic and green chillies
Throw in some curry leaves
Add cloves and cardamom, and saute well until the onions turn soft
Add the ground masala to the pan
Put in the chicken pieces and mix well
Sprinkle enough salt
Add a spoonful of vinegar, if needed
Close with a lid and let it cook
Pour in the thin coconut milk over the half cooked meat and close with the lid
In a while, it will start boiling
Add the tomato to it
Add the thick coconut milk and take off the flame before it boils over
Creamy chicken stew is ready to be relished